I've been saving this recipe and I finally decided to try it for Labor Day. I hadn't paid much attention to the pie crust part of it--mostly just to the filling. But now I have the crust mixed up, and it seems like I'm WAY off the mark. Below, I've copied it verbatim from the source (the Coca Cola corporate site http://www.coca-colacompany.com/food/... , where it's been shared by the pastry chef of JCT Kitchen in Atlanta).
Here's my problem: I know that professional bakers prefer to measure dry ingredients, so I wasn't thrown by the 20 ounces of flour. I weighed that out. And cream cheese is sold by weight, so, no problem there--I used an 8 oz. package, plus another ounce out of a second package. But butter? You often see that measured both ways, in weight and in fluid ounces. Should I assume I'm supposed to use 12 ounces of butter by weight--3 sticks, 3/4 of a pound--or 12 fluid ounces, which is half that?
I went with weighing the butter, to be consistent with the other ingredients. This CAN'T be right!! First, it took a lot more water than the recipe said to make the mix even begin to hold together. The dough is heavy and thick and feels like it's much more fat than flour there. And there's a TON of it--If I manage to roll it out, it's going to be 3/4" thick in the pie plate!
I am clearly making a mistake here--maybe several. Can anybody help?
(There's a video by the chef with the recipe, but it's no help--she just says "I use a cream cheese crust" and holds it up, already in the pie plate--and then moves on to actually showing how the filling is made.)
Virginia Peanut Pie With Coke Reduction
12 Ounces butter
9 Ounces cream cheese
20 Ounces cake flour
.5 Teaspoons baking powder
.5 Teaspoons salt
4 Tablespoons ice water
2 Tablespoons vinegar
First cut butter into flour, baking powder and salt.
Then cut cream cheese into mixture.
Roll to line a 10” deep dish pie pan.
Place in cooler to relax.
PEANUT PIE FILLING
2 Bottles Mexican Coca-Cola
1/2 cup sugar
1-1/2 cups corn syrup
2 oz. melted butter
1/4 teaspoon salt
1 teaspoon vanilla
1-1/2 cups fried salted peanuts
Place peanuts into bottom of pie.
Whisk all ingredients together.
Pour over peanuts.
Bake at 325 degrees for 35-40 min until set.
While baking make cane Coke reduction.
Open 2 bottles of Mexican cane Coke and pour them into a pot.
Cook over moderate heat until syrupy.
Let pie cool completely. Cut and serve with unsweetened whipped cream and the Coke reduction.
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